Ultimate Creamy Mushroom Soup


This delicious, homemade cream of mushroom soup would make the perfect weeknight meal. It’s healthy and satisfying and takes  just over half an hour to make.

This soup is lush, silky and creamy, and bursting with earthy flavour. It’s packed with super healthy ingredients and it’s really easy to pull together! It pairs perfectly with a cold glass of white wine, and for a full meal, it’s delicious served with a garden salad and fresh crusty bread for dipping.


Ultimate Mushroom Soup
Cook time
Total time
Delicious, Creamy, mushroom soup full of pan fried mushrooms and topped with a drizzle of EVOO. This soup is delicious as an appetizer or paired with salad and bread for a full meal.
Serves: 4 small bowls or 2 large bowls
  • ¾ cup cashews, soaked in boiling water for 15 minutes
  • 1 tbsp coconut oil
  • 1 large red onion, chopped
  • 2 cloves garlic, chopped
  • 2 medium stalks celery, thinly sliced
  • 7 cups chopped or sliced assorted mushrooms ( I used about 2 cups portobello mushrooms, 2 cups button mushrooms, 1 cup shiitake mushrooms, and 1 cup oyster mushrooms) - 1 cup is fried seperately and used as a topping for the soup.
  • ¾ cup white wine OR just under ¾ cup water + 2 tbsp white wine vinegar
  • 1 cup almond milk
  • 1.5 cups water
  • 1 tsp dry sage
  • 1 tsp dry oregano
  • 2 tsp dry rosemary
  • salt and pepper to taste
  1. Cover your cashews in boiling water to soak while you prepare everything else
  2. in a small frying pan, fry 1 cup of chopped mushrooms to use as a topping
  3. in a large pot, heat 1 tbsp of coconut oil.
  4. Add red onion, garlic and celery to the pot and stir around every couple minutes.
  5. Once the celery is soft, add mushrooms and cook and stir until mushrooms are soft.
  6. After about 10 minutes add white wine (or water+vinegar mixture), almond milk, and water.
  7. Let simmer for 10 minutes, stirring occasionally.
  8. drain and rinse the cashews and add them to a blender. Pour most of the liquid from the pot and half of the 'chunks' into the blender. Add salt and pepper and blend until smooth.
  9. Pour the creamy soup back into the pot with the rest of the soup that you didn't blend and stir everything together.
  10. Add sage, oregano and rosemary and adjust salt and pepper to taste.
  11. Pour into two large or 4 small bowls, top with fried mushrooms and a drizzle of olive oil